Salmon-Stuffed Crab Cakes

Yield: Makes 4 crab cakes

Ingredients

• 1  pound  fresh lump crabmeat, drained
• 1/4  cup  finely chopped green onions
• 1/4  cup  finely diced roasted red peppers
• 2  tablespoons  mayonnaise
• 1/2  teaspoon  sea salt
• 1/2  teaspoon  white pepper
• 3  ounces  smoked salmon
• 1  cup  panko (Japanese breadcrumbs)
• 1/4  cup  canola oil
• Spicy Avocado Tartar Sauce
• Garnish: fresh cilantro sprigs

Preparation

Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.